四川农业大学学报 ›› 2021, Vol. 39 ›› Issue (2): 234-239.doi: 10.16036/j.issn.1000-2650.2021.02.014

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体重对草鱼鱼肉鱼糜特性的影响

谭小千, 但静, 李树红*   

  1. 四川农业大学食品学院,四川 雅安 625014
  • 收稿日期:2020-09-07 出版日期:2021-04-28 发布日期:2021-05-07
  • 通讯作者: * 李树红,博士,教授,主要从事水产品加工研究,E-mail:lish@sicau.edu.cn。
  • 作者简介:谭小千,硕士研究生。
  • 基金资助:
    四川省科技计划支撑项目(2014NZ0003)

Influence of Body Weight on the Characteristics of Grass Carp Surimi

TAN Xiaoqian, DAN Jing, LI Shuhong*   

  1. College of Food Science,Sichuan Agricultural University,Ya'an 625014,Sichuan,China
  • Received:2020-09-07 Online:2021-04-28 Published:2021-05-07

摘要: 【目的】了解体重对草鱼鱼糜品质的影响。【方法】选取养殖场来源相同、健康鲜活、符合体重要求的雄性草鱼10尾。以采肉率、盐溶性蛋白、鱼糜白度、Ca2+-ATPase活性、总巯基、凝胶强度和质构特性作为品质指标,对3组不同体重草鱼鱼糜品质进行了比较分析。【结果】草鱼采肉率随体重的增大而增加,B组(1 500 g±150 g)和C组(2 000 g±200 g)草鱼的采肉率、漂洗前后的鱼糜总巯基含量及鱼糜凝胶的弹性差异不显著(P>0.05),但均显著(P<0.05)高于A组(1 000 g±100 g);3组草鱼盐溶性蛋白含量差异不显著(P>0.05)。C组草鱼漂洗后白度、漂洗前后Ca2+-ATPase活性、鱼糜凝胶强度、凝胶质构特性中咀嚼性和胶黏度均显著(P<0.05)高于B组及A组。【结论】3组草鱼鱼糜品质优劣依次为C组>B组>A组;在生产冷冻鱼糜或鱼糜制品时,C组体重的草鱼最适合作为原料。该结果有助于合理选择适宜的原料草鱼规格,从而保证稳定的鱼糜及其制品品质。

关键词: 草鱼, 体重, 鱼糜特性, Ca2+-ATPase活性, 总巯基含量, 鱼糜凝胶强度

Abstract: 【Objective】 This experiment was designed to investigate the effects of different body weight of grass carp group A: 1 000 g±100 g, group B: 1 500 g±150 g, group C: 2 000 g±200 g ( Ten healthy and fresh male grass carps in each group were randomly selected from the same farm sources, feeding methods and feed nutrition level ) on the quality of surimi. 【Method】 The quality of suri of grass carp with different body weight (group A: 1 000 g±100 g, group B: 1 500 g±150 g, group C: 2 000 g±200 g) was compared and analyzed using meat intake rate, salt-soluble protein, whiteness, Ca2+-ATPase activity, total sulfhydryl group, gel strength and texture characteristics as quality indexes. 【Result】 Meat intake rate of grass carp in the experiment increased with the increase of body weight. Meat intake rate, total sulfhydryl content of surimi before and after rinsing and elasticity of surimi gel prepared in groups B and C were not significantly different (P>0.05), but were significantly (P<0.05) higher than those in group A.There was no significant difference in salt-soluble protein content among the three groups (P>0.05).Before and after rinsing, the whiteness, Ca2+-ATPase activity, gel strength of surimi, chewability and viscosity of gel texture properties of grass carp in group C were significantly (P<0.05) higher than those in group B and group A. The whiteness after rinsing, Ca2+-ATPase activity before and after rinsing, gel strength of surimi and gel texture properties of grass carp in group C were significantly (P<0.05) higher than those in group B and group A. 【Conclusion】 Based on comprehensive analysis, the quality of surimi of grass carp in the three groups was in the order of group C>group B>goup A. In the production of frozen surimi or surimi products, the body weight of group C (2 000 g±200 g) grass carp is the most suitable raw material.The results are helpful to select the appropriate specifications of grass carp and ensure the stable quality of surimi and its products.

Key words: grass carp, weight, minced fish features, Ca2+-ATPase activity, total sulfhydryl(TSH), gel strength

中图分类号: 

  • S985.1+3